«

»

Peri Peri Sauce

This is a sauce with some history: Its primary ingredient, a particular hot chilli, comes from the New World via the Portuguese, who brought it to their colonies of Mozambique and Angola. This fiery, fragrant sauce is equally common in Portugal and Africa these days, and goes wonderfully with grilled fish or shrimp. Try piri piri with fried foods, too.

Peri Peri Sauce
Serves: 1
Ingredients
  • 10 red hot chillies, such as Thai
  • ½ cup fresh lemon juice
  • 1½ tablespoons finely chopped coriander
  • ¾ tablespoon chopped parsley
  • 5 chopped garlic cloves
  • ½ teaspoon salt
  • ½ cup peanut oil
Instructions
  1. If you are using fresh red chillies -- it is important that they be red, for the proper colour of piri piri -- chop them roughly. If you really want to make this authentic, find yourself the tiny "bird's eye" chillies, which are appallingly hot. Any hot chilli will do, though.
  2. Throw everything into a food processor except the oil. Pulse on high until smooth.
  3. Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running. Once it is all incorporated, put the sauce in a glass jar and let stand at room temperature for up to a day.
Notes
To make the sauce an orange colour similar to Nandos add ½ tablespoon smoked paprika
For longer storage, seal in a jar and keep in the fridge up to a month.
Yield : Makes about 1 cup.
How best to use piri piri? With chicken or seafood that is fried, grilled or broiled. A little goes a long way.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.